This Hearty Beef, Leek, & Barley Stew is the ultimate in comfort food. I have made this recipe for years. It's from Gourmet LA, a Junior League cookbook. It is a stew that is simple to make and not your typical beef stew recipe. It is light and delicious for the chilly winter nights. Serve it with a nice loaf of crusty bread and a salad.
Prep: 20 mins
Cook: 2 hrs 30 mins
Yields: 4 Servings
Ingredients
3 tablespoons butter
1 leek (white part only), chopped
2 stalk celery, chopped
1 onion, chopped
1 pound beef stew meat, cubed 1⁄3 cup barley
4 cups chicken stock
1⁄4 cup parsley, chopped
1 bay leaf
1/2 teaspoon thyme, chopped
salt and pepper, to taste
1 potato, diced
1 cup cream, (optional)
Directions
1Melt butter in a large pot. Sauté leek, celery, onion, and meat over low heat for about 20 minutes, stirring occasionally.
2Add broth and barley. Bring to a boil. Add parsley, bay leaf, thyme, salt and pepper. Cover and simmer for about 2 hours.
3Add potato. Cover and simmer for about 30 to 40 minutes. Remove bay leaf. Stir in cream (if using). Heat until warm, about 5 minutes.
Recipe from Gourmet LA: A Collection of Fresh and Elegant Recipes, by Junior League of Los Angeles, September 1989.